UNIVERSITY  OF  CALIFORNIA  PUBLICATIONS. 


COLLEGE  OF  AGRICULTURE. 

AGRICULTURAL  EXPERIMENT  STATION. 


POULTRY   FEEDING 


AND 


PROPRIETARY     FOODS 


By  M.  E.  JAFFA. 


FLOCK  OF  WHITE  LEGHORNS  FEEDING. 

BULLETIN    No.    164. 

(Berkeley,  Cal.,  January,  1905.) 


SACRAMENTO: 
w.  w.  shannon,    :     :     :     :     :    superintendent  state  printing. 

1905. 


BENJAMIN  IDE  WHEELER,  Ph.D.,  LL.D.,  President  of  the  University. 

EXPERIMENT  STATION  STAFF. 

E.  W.  HILGARD,  Ph.D.,  LL.D.,  Director  and  Chemist. 

E.  J.  WICKSON,  M.A.,  Horticulturist. 

W.  A.  SETCHELL,  Ph.D.,  Botanist. 

ELWOOD  MEAD,  M.S.,  C.E.,  Irrigation  Engineer. 

C.  W.  WOODWORTH,  M.S.,  Entomologist. 

R.  H.  LOUGHRIDGE,  Ph.D.,  Agricultural  Geologist  and  Soil  Physicist.    (Soils  and  Alkali.) 

M.  E.  JAFFA,  M.S.,  Assistant  Chemist.    (Foods,  Nutrition.) 

G.  W.  SHAW,  M.A.,  Ph.D.,  Assistant  Chemist.    (Starches,  Oils,  Beet-Sugar.) 

GEORGE  E.  COLBY,  M.S.,  Assistant  Chemist.    (Fruits,  Waters,  Insecticides.) 

A.  R.  WARD,  B.S.A.,  D.V.M.,  Veterinarian,  Bacteriologist. 

E.  W.  MAJOR,  B.Agr.,  Animal  Industry. 

RALPH  E.  SMITH,  B.S.,  Plant  Pathologist. 

A.  V.  STUBENRAUCH,  M.S.,  Assistant  Horticulturist,  in  charge  of  Substations. 

E.  H.  TWIGHT,  B.Sc,  Diplome"  E.A.M.,    Viticulturist. 

F.  T.  BIOLETTI,  M.S.,    Viticulturist. 

WARREN  T.  CLARKE,  B.S.,  Assistant  Field  Entomologist. 

H.  M.  HALL,  M.S.,  Assistant  Botanist. 

H.  J.  QUAYLE,  A.B.,  Assistant  Entomologist. 

GEORGE  ROBERTS,  M.S.,  Assistant  Chemist,  in  charge  Fertilizer  Control. 

C.  M.  HARING,  D.V.M.,  Assistant  Veterinarian  and  Bacteriologist. 

C.  A.  TRIEBEL,  Ph.G.,  Assistant  in  Agricultural  Laboratory.    (Resigned.) 

C.  A.  COLMORE,  B.S.,  Clerk  to  the  Director. 


R.  E.  MANSELL,  Foreman  of  Central  Station  Grounds. 

JOHN  TUOHY,  Patron,  ) 

>  Tulare  Substation,  Tulare. 
JULIUS  FORRER,  Foreman,  ) 

J.  E.  McCOMAS,  Patron,  Pomona, 

J.  W.  MILLS,  Superintendent,  Pomona, 

In  charge  Cooperation  Experiments  of  Southern  California, 

JOHN  H.  BARBER,  Assistant  Superintendent,  Ontario,  ' 

J.  W.  ROPER,  Patron,  ) 

.„„„  „TT ,.„    T      ,  h  University  Forestry  Station,  Chico. 

HENRY  WIGHTMAN,  In  charge,      ) 

ROY  JONES,  Patron, 

WM.  SHUTT,  Foreman 

H.  O.  WOODWORTH,  M.S.,  Foreman  of  Poultry  Station,  Petaluma. 


Southern  California  Substation. 


y  University  Forestry  Station,  Santa  Monica. 


The  Station  publications  (Reports  and  Bulletins),  so  long  as  avail- 
able, will  be  sent  to  any  citizen  of  the  State  on  application. 


POULTRY  FEEDING  AND  PROPRIETARY  FOODS. 

By  M.  E.  JAFFA. 


The  question  has  often  been  asked:  Why  are  there  on  sale  through- 
out the  United  States  so  many  proprietary  poultry  foods,  as  compared 
with  similar  foods  for  the  cow,  horse,  and  swine?  One  answer  which 
suggests  itself  is,  that  it  is  only  of  late  years  that  any  considerable 
time  or  attention  has  been  given  by  the  Agricultural  Experiment  Sta- 
tions to  nutrition  investigations  of  fowls,  far  less  than  is  warranted 
by  the  importance  of  the  industry ;  while  studies  on  the  nutrition  of  the 
cow,  for  instance,  have  been  carried  on  for  many  years.  The  dairy- 
man has  thus,  through  the  dissemination  of  the  results  of  work  at  the 
different  stations,  been  educated  and  knows  just  what  to  give  his  ani- 
mals so  as  to  bring  about  the  best  results. 

When  the  poultrymen  shall  have  been  likewise  instructed,  the  sale  of 
proprietary  or  condimental  foods  will  be  very  small. 

So  many  requests  for  the  composition  and  food- value  of  the  differ- 
ent proprietary  foods  have  been  received  that  the  Station  has  under- 
taken a  systematic  examination  of  these  materials,  and  presents 
herewith  a  preliminary  report  of  work  along  this  line.  The 
investigation  is  still  in  progress,  and  it  is  planned  to  continue  the 
analyses  until  all  such  foods  shall  have  been  examined. 

As  this  bulletin  is  intended  mainly  for  distribution  in  this  State,  it 
contains,  in  addition  to  the  matter  just  mentioned,  considerable  data 
which,  while  not  being  original  or  new,  are  necessarily  reprinted  from 
previous  bulletins  to  meet  the  demand  for  information  concerning 
the  nutritive  and  economic  value  of  the  more  commonly  used  foods. 

OBJECTS  OF  FEEDING. 

It  is  well  known  that  the  young  animal  body  requires  food  to  supply 
the  material  necessary  for  its  growth.  But  beyond  this,  and  con- 
tinuing during  and  past  the  growing  stage,  there  is  a  constant  wearing 
out  and  breaking  down  of  all  the  tissues  of  the  body,  and  this  loss 
must  be  supplied  in  order  to  keep  the  animal  in  a  normal,  healthy 
condition.  Not  only  must  the  worn-out  tissues  be  replaced,  but 
the  material  used  in  producing  the  energy  necessary  for  carrying 
on  all  voluntary   and  involuntary  functions  must  also   be   supplied. 


4  UNIVERSITY   OF    CALIFORNIA — EXPERIMENT    STATION. 

An  animal  which  is  working  hard  in  the  plow  is  using  up  a  great  deal 
of  fatty  tissue  as  well  as  muscle;  but  the  animal  which  is  doing 
nothing,  that  is,  making  no  voluntary  exertion,  experiences  a  loss  of 
tissue  through  the  constant  production  of  heat  necessary  for  the 
maintenance  of  the  normal  body-temperature,  and  also  for  the  per- 
formance of  all  the  involuntary  functions  of  the  body.  Hence,  we 
might  summarize  the  objects  of  feeding  as  follows: 

(a)  To  maintain  bodily  heat.  (e)  To  perform  muscular  labor. 

(b)  To  repair  waste  of  tissue.  (/)  To  secrete  various  products. 

(c)  To  reproduce  young.  (g)  To  lay  up  reserve  stores. 

(d)  To  form  new  tissues  or  organs. 


COMPOSITION  OF  FOODS. 

In  order  to  see  how  these  objects  may  be  best  carried  out,  we  must 
understand  the  composition  of  these  tissues  that  need  rebuilding,  and 
also  the  composition  of  the  various  foodstuffs  at  our  command. 
Viewing  them  side  by  side,  for  the  purpose  of  better  comparison,  a 
general  analysis  shows  each  to  consist  of  the  same  four  main  ingre- 
dients—water, mineral  matters,  nitrogenous  and  non-nitrogenous 
material. 

Water  constitutes  about  two  thirds  of  the  weight  of  the  body, 
entering  into  the  composition  of  all  its  tissues  and  fluids.  As  it  does 
not  form  nearly  so  large  a  proportion  of  the  ordinary  ration  fed  to 
stock,  we  can  readily  understand  the  necessity  of  its  forming  a 
separate  part  of  the  animal's  food. 

The  mineral  matters  comprise  about  five  per  cent  of  the  body-weight, 
and  have  important  functions  to  perform,  such  as  entering  into  the 
formation  of  the  teeth  and  bones,  and  regulating  the  density  of  the 
Wood  and  other  fluids  of  the  body,  such  as  the  juice  of  the  stomach, 
etc.  When  estimating  food- values  the  mineral  or  inorganic  ingredients 
are  generally  omitted,  not  on  account  of  any  lack  of  importance  of 
that  portion  of  the  food,  but  for  the  reason  that  nearly  all  foodstuffs, 
no  matter  of  what  description,  contain  a  sufficient  amount  of  these 
substances,  which  are  mainly  lime,  potash,  and  phosphoric  acid,  with 
varying  amounts  of  sodium,  iron,  magnesia,  sulfuric  and  hydrochloric 
acids,  silica,  etc. 

The  nitrogenous  matters  of  the  body,  of  which  the  major  part  are 
called  proteids,  the  only  ones  that  contain  nitrogen,  are  found  mostly 
in  the  muscle,  gelatinous  part  of  the  bones  and  tendons,  brain,  nerves, 
and  internal  organs;  in  short,  all  the  working  machinery  of  the  body 
is  composed  principally  of  this  important  material.  Similarly,  in  the 
foods,  the  main  part  of  all  the  nitrogenous  material  is  termed  protein, 
signifying,  by  its  Greek  derivation,  to  take  first  place.  Another  name 
for  the  proteids  is  albuminoids.  This  important  ingredient  of  the  food 
is  found  largely  in  the  white-of-egg,  the  ' '  myosin '  ■  of  lean  meat,  gluten 
of  grains,  oil-cake  meals,  etc.  Besides  the  albuminoids  there  are 
other  nitrogenous  matters,  chief  among  which  is  the  class  known  as 
amides,  which  are  found  to  a  geater  or  less  extent  in  all  foods,  more 
particularly  in  those  of  vegetable  origin.  The  physiological  action  of 
amides  is  similar  to  that  of  fat  and  carbohydrates. 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS.  O 

The  albuminoids  in  the  different  food-materials  are  usually  esti- 
mated from  the  nitrogen  by  multiplying  the  figure  for  the  latter  by 
6.25 ;  nitrogen  being  sixteen  per  cent  of  the  albuminoids.  The  nitroge- 
nous compounds  of  the  food  are  generally,  for  these  reasons,  reported 
as  crude  protein. 

The  necessity  of  the  albuminoids,  or  protein,  in  the  daily  food  of 
an  animal  depends  not  only  upon  its  important  relation  to  such  tissues 
as  bone,  muscle,  blood,  nerves,  tendons,  etc.,  but  also  upon  the  fact 
that,  as  far  as  we  know,  no  albuminoids  or  protein  matter  is  formed 
m  the  body  except  by  the  transformation  of  similar  substances  pre- 
sented to  it  from  external  sources.  It  can  not  be  obtained  by  conver- 
sion of  any  other  material. 

The  protein  can  be  changed  into  fats,  and  thus  may  serve  as  a  fuel 
for  the  body,  but  fats  can  not  replace  protein.  Because  the  protein,  or 
flesh-forming  ingredients,  can  serve  as  fuel,  and  in  certain  cases  take 
the  place  of  fats  and  carbohydrates,  it  would  be  extremely  unwise  and 
uneconomical  to  use  them  for  that  purpose,  as  it  would  always  be 
done  at  a  far  greater  cost. 

The  non-nitrogenous  part  of  the  body  is  principally  fat,  the  sub- 
stance which  is  consumed  in  the  production  of  heat  and  energy.  The 
source  of  this  element  in  foodstuffs  is  comprised  in  all  those  portions 
which  are  free  from  nitrogen.  They  are  divided  into  two  main  classes 
— the  carbohydrates  and  fats — and  are  identical  with  those  found  in 
the  body,  with  the  exception  of  starch  and  sugar,  which  are  never 
found  as  such  to  any  extent  in  the  healthy  body.  The  carbohydrates 
are  sugar,  gums,  and  woody  fiber;  the  latter,  in  the  statement  of 
analyses  of  foods,  is  reported  separately,  while  the  remainder  of  the 
above  are,  in  order  to  conform  to  the  general  usage,  classed  together 
under  the  head  of  "nitrogen-free  extract.' '  The  gums  play  only  a 
secondary  part  as  regards  the  nutritive  value  of  the  food.  The 
carbohydrates  are  first  changed  into  fats,  and  then  used  as  fuel; 
though  it  must  be  remembered  that  for  the  purpose  of  heat,  fat  is 
worth  2.25  times  as  much  as  carbohydrates  (that  is,  1  pound  of  fat 
is  equivalent,  when  used  as  a  fuel,  to  2.25  pounds  of  starchy  matter). 
When  there  is  a  deficiency  in  the  amount  of  these  elements  in  the  food, 
the  fat  of  the  body  is  drawn  upon. 

The  fat,  as  might  be  supposed,  varies  in  amount  more  than  any 
other  substance  of  the  animal  body;  it  seldom  falls  below  six, 
or  rises  above  thirty  per  cent.  If  the  supply  is  cut  off,  the  surplus 
fat  stored  up  in  the  body  is  drawn  upon  to  keep  the  animal  machinery 
going,  and  if  this  continues  the  protein  is  converted  into  fat  and  used 
as  such.  Thus,  by  having  a  proper  proportion  of  fat  in  the  food  of 
the  stock,  not  only  is  the  fat  of  the  body  protected,  but  indirectly, 
also,  the  protein  of  the  muscle  and  blood,  wlfich  is  most  important. 

The  term  fat  includes  the  butter  of  milk,  the  fat  of  meats,  oil  of 
seeds,  wax  of  plants,  etc.  It  is  determined  by  treating  the  perfectly 
dried  substance  with  ether,  the  extract  thus  resulting  being  designated 
as  "crude  fat."  As  might  be  supposed,  these  ether  extracts  have 
different  nutritive  values— the  fat  from  the  green  fodder  being  of 
less  value  than  that  from  the  meals  and  seeds.  Some  authorities,  in 
estimating  the  nutritive  effect  of  food,  give  to  all  the  crude  fats  the 


6 


UNIVERSITY    OF    CALIFORNIA— EXPERIMENT    STATION. 


same  significance.     The  use  of  fat  is  mainly  as  a  fuel  supply  to  the 
animal  body,  although  it  may  form  fatty  tissues,  but  not  muscle. 

In  the  following  tables  are  given  the  analyses  of  the  different  foods 
which  have  been  examined  at  this  Station,  and  also  those  of  some 
others,  of  practical  interest  to  the  feeders  of  this  State,  taken  from 
various  sources. 


TABLE   I. — Composition   of   Foods. 
Percentage  Composition. 


Foodstuffs. 


1 

Starch, 

Water. 

Ash.     1 

Protein. 

Fiber. 

Sugar, 
etc. 

Fat. 

80.00 

1.72 

4.94 

4.70 

7.90 

.74 

80.00 

1.72 

2.83 

4.72 

9.81 

.92 

79.00 

8.80 

2.70 

7.90 

8.00 

.60 

70.80 

2.10 

4.40 

8.10 

13.50 

1.10 

79.30 

1.20 

1.80 

5.00 

12.20 

.50 

79.50 

1.00 

2.60 

.80 

15.90 

.20 

90.90 

1.10 

1.40 

.90 

5.50 

.20 

84.30 

.90 

1.80 

.90 

12.00 

.10 

90.00 

.36 

1.15 

2.11 

6.25 

.13 

88.87 

.45 

1.50 

3.55 

5.40 

.21 

25.70 

8.80 

7.30 

58.20 

90.50 

1.40 

2.40 

1.50 

3.90 

.40 

88.60 

1.00 

1.10 

1.30 

7.60 

.40 

17.30 

1.75 

7.61 

42.67 

13.11 

17.56 

88.30 

.70 

1.60 

1.00 

10.20 

.20 

94.50 

.40 

.77 

1.23 

2.88 

.22 

78.90 

1.00 

2.10 

.60 

17.30 

.10 

90.90 

.50 

1.30 

1.70 

5.20 

.40 

81.92 

.81 

1.91 

1.91 

13.38 

.07 

88.75 

.67 

1.91 

1.42 

7.22 

.03 

87.14 

.70 

1.91 

1.53 

8.68 

.04 

90.50 

.80 

1.10 

1.20 

6.20 

.20 

10.95 

6.43 

17.60 

22.63 

39.31 

3.08 

6.44 

7.15 

11.11 

22.55 

50.37 

2.38 

11.25 

6.91 

10.50 

26.19 

44.92 

2.23 

7.65 

5.91 

7.30 

24.80 

51.59 

2.75 

8.82 

5.58 

5.96 

22.48 

55.15 

1.81 

10.00 

5.59 

5.70 

37.19 

39.25 

2.28 

10.05 

2.92 

12.00 

2.30 

69.63 

3.12 

12.60 

3.50 

22.50 

4.40 

55.20 

1.80 

12.70 

3.00 

10.30 

2.20 

70.40 

5.00 

6.61 

8.85 

21.45 

25.08 

32.66 

5.35 

10.60 

1.50 

10.30 

2.20 

70.40 

5.00 

12.63 

1.92 

9.96 

1.93 

69.70 

3.86 

9.30 

1.50 

9.90 

1.40 

74.90 

3.00 

14.80 

3.20 

20.80 

4.10 

55.70 

1.40 

9.20 

4.30 

22.60 

7.10 

23.20 

33.70 

11.00 

3.00 

11.80 

9.50 

59.70 

5.00 

9.50 

2.90 

24.60 

4.50 

57.50 

1.00 

12.30 

.30 

8.40 

78.60 

.40 

11.60 

1.90 

10.60 

1.70 

72.50 

1.70 

11.80 

4.70 

34.00 

4.80 

28.80 

16.90 

12.80 

2.10 

9.10 

2.60 

69.80 

3.60 

8.60 

2.60 

16.30 

29.90 

21.40 

21.20 

11.50 

1.76 

11.85 

2.45 

70.40 

2.03 

8.30 

2.34 

17.10 

3.48 

06.78 

3.00 

Green  Fodder. 

Alfalfa     

Alfileria     

Barley    

Clover,    red    

Corn,   Indian    

Roots,    Beet-Pulp,    etc. 

Artichokes     

Beet,  mangels     

Beet,  sugar     

Beet  pulp,  fresh 

Beet  pulp,  silage     

Beet  molasses    

Cabbage     

Carrots    

Olive  pomace    

Parsnips     

Pie  melons    

Potatoes    

Pumpkins     

Sugar-beet  crowns     

Sugar-beet  leaves 

Sugar-beet  tops     

Turnips     

Hay. 

Alfalfa     

Barley,    common     

Clover,    bur    

Mixed    cereal     

Wheat    

Wild    hay,    oat    

Barley    (rolled)     

Beans,  dried 

Broom  corn    

Bur  clover   seed    

Corn,  Indian     

Corn,  Egyptian     

Corn,  Kaffir     

Cow    pea    

Flaxseed     

Oats     

Peas,    dried    , 

Rice    

Rye    

Soya   bean    

Sorghum    

Sunflower    

Wheat,    plump 

Wheat,    shrunken 


POULTRY   FEEDING   AND    PROPRIETARY   FOODS. 

TABLE  I. — Composition  of  Foods — Continued. 
Percentage  Composition. 


Foodstuffs. 


Mill  and  By-Products. 

Brewers'  grains,   dry 

Brewers'  grains,  wet , 

Oocoanut    oil-cake    meal 

Corn   meal    

Cottonseed    meal     

Gluten  feed    

Gluten    meal    

Linseed   oil-cake   meal,   N.    P 
Linseed   oil-cake   meal,    O.    P 

Malt  spouts    

Mixed  feed 

Palm  nut  meal    

Pea  meal 

Peanut   meal    

Rice  bran     

Rice  hulls 

Rye  bran    

Shorts     

Wheat  bran    

Wheat  middlings     

Wheat  screenings    

Miscellaneous. 

Cheese    

Cheese,  cottage    

Milk,   whole 

Milk,  colostrum 

Skim  milk,  gravity     

Skim  milk,  centrifugal    

Buttermilk    

Whey    


Water. 


8.20 

75.70 

14.08 

12.05 

9.85 

7.80 

8.20 

10.93 

9.35 

13.35 

10.57 

10.40 

10.50 

10.70 

10.55 

11.02 

10.60 

9.85 

11.67 

11.73 

11.67 


34.20 
72.00 
87.20 
74.60 
90.30 
90.60 
90.30 
93.40 


Ash.      Protein.     Fiber 


3.60 
1.00 
4.36 
1.54 
4.86 
1.10 
.90 
4.50 
5.22 
5.99 
3.57 
4.30 
2.60 
4.90 
6.64 
16.04 
3.60 
4.24 
5.18 
2.85 
2.94 


3.80 
1.80 
.70 
1.60 
.70 
.70 
.70 
.50 


19.90 
5.40 
19.51 
9.40 
47.25 
24.00 
29.30 
30.70 
29.75 
19.53 
12.00 
16.80 
20.20 
47.60 
14.96 
5.36 
14.70 
15.20 
14.05 
15.22 
10.06 


25.90 

20.90 

3.60 

17.60 

3.30 

3.30 

4.00 

.80 


11.00 
3.80 
9.53 
2.00 
3.19 
5.30 
3.30 
8.89 
6.23 

14.00 
9.66 

24.00 

14.40 
5.10 
4.85 

37.12 
3.50 
5.05 
8.16 
4.88 
5.48 


Starch, 

Sugar, 

etc. 


51.70 
12.50 
42.12 
71.34 
22.64 
51.20 
46.50 
37.95 
31.20 
45.17 
59.98 
35.00 
51.10 
23.70 
50.20 
29.54 
63.80 
64.48 
57.34 
60.85 
67.6.3 


2.40 
4.30 
4.90 
2.70 
5.30 
5.30 
4.50 
5.00 


Fat. 


5.60 

1.60 

10.40 

3.67 

12.21 

10.60 

11.80 

7.03 

18.25 

1.96 

4.21 

9.50 

1.20 

8.00 

12.80 

.92 

2.80 

3.32 

3.60 

4.47 

2.72 


33.70 

1.00 

3.70 

3.60 

.40 

.10 

.50 

.30 


DIGESTIBILTY  OF  FOODS. 

The  chemical  composition,  alone,  of  the  different  food-materials  is 
not  of  much  value  to  the  farmer  or  poultryman,  if  he  does  not  know 
how  much  of  each  nutrient  (the  name  given  to  the  nutritive  parts  of 
the  food — protein,  fat,  carbohydrates,  and  mineral  matters)  of  the 
feeding-stuff  in  question  is  digestible,  or  available  to  the  animal. 
Most  of  the  experiments  in  this  line  have  been  made  in  Germany, 
although  some  of  the  Eastern  States  are  now  carrying  on  this  kind  of 
investigation. 

In  all  foods  there  is  always  a  certain  portion  of  each  nutrient, 
whether  it  be  protein,  fat,  or  carbohydrate,  which  is  not  digested  or 
assimilated,  but  passes  through  the  body,  and  is  valuable  only  as 
manure.  In  order  to  ascertain  how  much  of  each  food  is  not  digested, 
the  material  is  weighed  and  chemically  analyzed  before  consumption, 
and  the  weight  and  composition  of  the  animal  excrement  is  also 
determined.  The  difference  of  the  two  analyses  is  taken  as  the 
quantity  digested  or  assimilated.  The  results  so  obtained  are  termed 
digestion  coefficients,  and  are  only  approximate,  but,  in  the  present 
state  of  such  researches,  the  best  data  available.  For  each  food  the 
digestion  coefficients   may  vary   considerably — the   more   concentrated 


8  UNIVERSITY   OF    CALIFORNIA — EXPERIMENT    STATION. 

the  food,  the  higher,  as  a  rule,  will  be  the  digestion  coefficient.  For 
instance,  while  about  57  per  cent  of  the  protein  is  digestible  in  oat 
hay,  78  is  the  coefficient  for  grain  middlings  or  bran,  and  in  some  of 
the  peas  and  beans  we  find  as  much  as  S8  per  cent  of  this  highly 
important  ingredient  to  be  digestible. 

To  illustrate  the  above  statements:  In  every  100  pounds  of  alfalfa 
hay  (average  of  three  analyses)  there  are  17.60  pounds  of  crude  pro- 
tein, 3.08  pounds  of  crude  fat,  39.31  pounds  of  nitrogen- free  extract, 
and  22.63  pounds  of  crude  fiber.  For  this  hay,  according  to  the  latest 
investigations,  it  has  been  found  that  of  the  protein  about  70  per 
cent  is  digestible;  of  the  fat,  51  per  cent;  of  the  crude  fiber,  46  per 
cent;  and  about  68  per  cent  of  the  nitrogen- free  extract  can  be 
digested.  Hence,  in  100  pounds  of  alfalfa  hay  there  would  be  12.32 
pounds  of  digestible  protein,  1.57  pounds  of  digestible  fat,  26.73 
pounds  of  digestible  nitrogen-free  extract,  or  starchy  material,  and 
10.40  pounds  of  digestible  fiber. 

Nutritive  Ratio.  — The  different  feeding-stuffs  vary  very  much  in 
their  composition.  Peas  and  beans,  and  the  concentrated  foods  in 
general,  contain  large  amounts  of  protein,  or  muscle-forming  ingre- 
dients, and  very  little  of  the  non-nitrogenous  materials;  others,  like 
the  potato,  corn,  etc.,  have  much  starchy  matter  combined  with  small 
quantities  of  albuminoids;  and,  again  as  in  the  case  of  the  vege- 
tables as  a  whole,  we  have  small  amounts  of  both  carbohydrates,  or 
fat-producers,  and  nitrogenous,  or  muscle-formers. 

The  proportion  of  these  two  important  elements  of  foods  is  termed 
the  nutritive  ratio;  in  other  words,  the  latter  is  the  ratio  of  the  digesti- 
ble protein  to  the  sum  of  the  digestible  fats  and  carbohydrates  in  the 
food.  In  estimating  this  sum,  the  figure  denoting  the  amount  of  fat 
is  multiplied  by  2.25,  because  it  has  been  ascertained  by  experiment, 
as  before  stated,  that  about  2.25  times  as  much  heat  is  developed  by 
the  consumption  of  a  pound  of  fat  as  by  the  same  quantity  of  sugar 
or  starch.  This  product  is  added  to  the  weight  of  the  carbohydrates, 
and  the  sum  divided  by  the  figure  for  the  protein,  the  quotient  being 
the  nutritive  ratio. 

Fuel-Value.— The  measure  of  the  fuel-value  of  a  food  is  made  in 
units  termed  calories.  A  calorie  is  the  amount  of  heat  necessary  to 
raise  one  kilogram  of  water  one  degree  centigrade;  or,  one  pound  of 
water,  four  degrees  Fahrenheit.  Taking  the  ordinary  food  materials 
as  they  come,  the  following  general  estimate  has  been  made  for  the 
average  fuel-value  in  one  pound  of  each  of  the  nutrients : 

Fuel-value   of   the   Different   Nutrients. 

In    one    pound    of    protein 1860  calories 

In  one  pound   of  fat 4220  calories 

In   one  pound   of   carbohydrates 1860  calories 

The  urgent  necessity  for  metabolism  experiments  with  poultry  is 
well  illustrated  by  Dr.  Brown  in  his  valuable  bulletin,1  when  he  says: 

'U.  S.  Dept.  Agr.,  Bureau  of  Animal  Industry — Bulletin  No.  56. 


POULTRY   FEEDING   AND   PROPRIETARY    FOODS.  V 

"The  discrepancies  brought  out  between  parallel  experiments  from 
different  sources  make  it  obvious  that  the  average  data  from  such 
figures  tend  to  be  misleading.  Furthermore,  the  number  of  experi- 
ments on  record  with  each  grain  is  too  small  to  attach  absolute  certainty 
to  the  results,  even  when  they  are  in  close  agreement.  The  writer 
offers  his  own  data  with  the  utmost  reserve,  and  realizes  the  need  of 
many  additional  tests  before  absolutely  definite  conclusions  may  be 
advanced  and  the  coefficients  of  digestion  utilized  in  compiling  per- 
fectly reliable  food  standards." 

The  figures  given  in  Table  II  for  corn,  wheat,  rye,  and  barley  have 
been  calculated  with  the  aid  of  the  digestion  coefficients  obtained  by  Dr. 
Brown.  The  remaining  data  are  identical  with  those  used  in  com- 
pounding rations  for  dairy  cows  and  therefore  only  approximate  the 
truth.  It  would  appear,  however,  from  the  general  trend  of  the 
results  of  Dr.  Brown's  experiments,  that  with  the  exception  of  crude 
fiber  the  digestion  coefficients  so  far  recorded  do  not  markedly  differ 
from  those  reported  for  ruminants.  The  question  of  crude  fiber  is  an 
important  one  and  will  be  commented  on  when  discussing  the  various 
foods. 

This  Station  has  planned  digestion  experiments  with  some  of  the 
highly  nitrogenous  foods;  and  also  with  different  combinations  of  soft 
foods  (mashes)  to  determine  whether  a  mash  consisting  of  two  sub- 
stances will  be  better  assimilated  than  one  composed  of  several  ingre- 
dients.    It  is  hoped  to  publish  the  results  in  the  near  future. 

TABLE  II. — Dry  Matter  and  Digestible  Nutrients  in  100  Pounds. 


Foodstuffs. 


Digestible  Nutrients 

3 

Dry 

] 

n  100  Lbs. 

Fuel- 

q- 

Value 

Matter 

in  100 

lbs. 

o 

^  o 

*4 

SB 

per 
Pound. 

< 

pi 

3 

?> 

00 

Calories. 

C 

20.0 

3.7 

7.3 

.6 

229.9 

1:    2.3 

20.0 

2.1 

8.5 

.7 

226.7 

1 

4.8 

21.0 

1.9 

10.2 

.4 

241.9 

1 

5.8 

29.2 

2.9 

14.8 

.7 

358.8 

1 

5.6 

20.7 

1.0 

11.6 

.4 

251.2 

1 

12.5 

20.0 

2.0 

16.8 

.2 

352.7 

1:    8.7 

9.1 

1.1 

5.4 

.1 

125.1 

1:    5.1 

15.7 

1.6 

11.9 

.1 

255.3 

10.0 

.9 

7.3 

.1 

156.7 

1:    8.2 

11.1 

1.2 

7.7 

.2 

174.0 

1:    6.8 

74.3 

3.7 

1.8 

52.4 

8.2 

""A" 

1043.5 
202.9 

15.3 

1:    5.1 

11.4 

.8 

7.8 

.2 

168.4 

1 :  10.4 

11.7 

1.6 

11.2 

.2 

246.5 

1:    7.3 

5.5 

.7 

3.3 

.2 

82.8 

1      5.4 

21.1 

.9 

16.3 

.1 

324.1 

1: 

18.4 

Green   Fodder. 

Alfalfa    

Alfileria     

Barley     

Clover,   red    

Corn,  Indian 

Roots,  Beet-Pulp,  etc 

Artichokes     

Beet,  mangels     

Beet,  sugar     

Beet  pulp,  fresh 

Beet  pulp,  silage    

Beet  molasses 

Cabbage    

Carrots   

Parsnips    

Pie   melons    

Potatoes     


10 


UNIVERSITY   OF    CALIFORNIA — EXPERIMENT    STATION. 


TABLE  II. — Dry  Matter  and  Digestible  Nutrients  in  100  Pounds — Continued. 


Foodstuffs. 


Dry 
Matter 
in  100 

lbs. 


Digestible  Nutrients 
in  100  Lbs. 


<<  a 

CLgO 


Fuel- 
Value 

per 
Pound. 


Calories. 


Roots,  Beet-pulp,  etc. 

Pumpkins     

Sugar-beet    crowns 

Sugar-beet  leaves     

Sugar-beet  tops 

Turnips 

Hay. 

Alfalfa     

Barley,   common    , 

Clover,  bur    

Mixed    , 

Wheat     

Wild   hay    

Grains  and  Other  Seeds 

Buckwheat    

Barley,  rolled   

Beans    

Broom  corn    

Bur    clover   seed    

Corn,  Indian   

Corn,   Egyptian    

Corn,   Kaffir    

Cow   pea    

Flaxseed     

Millet    * 

Oats    

Peas    

Rice    

Rye     

Soya  bean   

Sorghum     

Sunflower    

Wheat,   plump 

Wheat,   shrunken 

Mill   and  By-Products. 

Brewers'    grains,    dry 

Brewers'   grains,    wet 

Cocoanut   oil-cake   meal 

Corn  meal 

Cottonseed  meal 

Gluten  feed 

Gluten    meal 

Linseed  oil-cake  meal,  N.   P.  . 
Linseed  oil-cake  meal,  O.  P.  . 

Malt  sprouts 

Mixed    feed 

Palm  nut  meal 

Pea  meal 

Peanut  meal 

Rice    bran 

Rice    hulls 

Rye  bran 

Shorts    

Wheat  bran 

Wheat    middlings 

Wheat   screenings 


9.1 

18.1 

11.3 

12.9 

9.5 


89.1 
91.5 
89.9 
92.4 
91.2 
90.0 


87.4 
90.0 
87.4 
87.3 
93.4 
89.4 
87.4 
90.7 
85.2 
90.8 
86.0 
89.0 
90.5 
87.7 
88.4 
89.2 
87.2 
92.5 
88.5 
91.7 


91.8 
24.3 

85.9 
88.0 
90.2 
92.2 
91.8 
89.1 
90.7 
86.7 
89.4 
89.6 
89.5 
89.3 
89.5 
89.0 
88.4 
90.2 
88.3 
88.3 
88.4 


1.0 
1.7 
1.7 
1.7 
1.0 


12.3 
5.8 
7.3 
4.4 
3.6 
3.4 


7.7 
9.3 

17.4 
8.1 

17.2 
8.6 
8.3 
7.5 

18.3 

20.6 
8.9 
9.2 

19.0 
5.3 
7.5 

29.6 
7.0 

12.1 
9.2 

13.2 


15.7 

3.9 
16.4 

6.4 
41.1 
20.4 
25.8 
26.1 
24.4 
15.6 

9.6 
16.0 
16.8 
42.9 
10.7 

2.7 
11.5 
12.2 
11.2 
12.2 

8.1 


5.8 

12.7 

4.6 

6.5 

7.2 


37.1 
43.1 
41.2 
47.3 
46.1 
44.1 


49.2 
59.5 
48.6 
61.6 
38.7 
63.8 
64.3 
70.5 
54.2 
17.1 
45.0 
47.3 
51.2 
67.6 
63.6 
22.3 
52.1 
20.8 
61.1 
57.4 


36.3 
9.3 
42.4 
66.3 
15.4 
48.3 
43.3 
38.5 
24.0 
35.8 
47.4 
52.6 
51.8 
22.8 
41.8 
30.8 
50.3 
47.9 
42.2 
53.4 
48.7 


.3 

.07 
.03 
.05 
.20 


1.6 
1.6 
1.8 
1.7 
1.1 
1.1 


1.8 
2.2 
1.1 
3.0 
4.3 
4.2 
3.0 
2.6 
1.1 

29.0 

3.2 

4.2 

.6 

.3 

1.1 

14.4 
3.1 

29.0 
1.2 
1.8 


5.1 
1.4 
9.7 
3.4 

11.0 
8.8 

14.0 
6.5 

16.7 
2.0 
3.0 
9.0 
.7 
6.9 

10.6 
.8 
2.0 
2.9 
2.5 
3.8 
1.8 


139.1 
270.8 
117.2 
148.5 
157.0 


986.3 
977.0 
978.1 

1033.4 
970.8 

1029.9 


1134.1 
1373.0 
1274.0 
1423.0 
1221.0 
1524.0 
1477.0 
1579.0 
1395.0 
1925.0 
1138.0 
1228.0 
1331.0 
1369.0 
1369.0 
1573.0 
1230.0 
1836.0 
1358.0 
1389.0 


1182.0 
305.0 
1503.0 
1496.0 
1515.1 
1649.0 
1876.0 
1476.0 
1605.0 
1044.0 
1188.0 
1656.0 
1306.0 
1222.0 
1424.0 
623.1 
1150.0 
1240.2 
1099.0 
1380.0 
1132.0 


6.6 
7.5 
2.7 

3.8 

7.7 


3.3 

8.1 

6.2 

11.5 

13.2 

13.6 


6.9 
6.9 
2.9 
8.4 
2.8 
8.5 
8.6 

10.3 
3.1 
4.0 
5.9 
6.2 
2.7 

11.8 
8.8 
2.0 
8.4 
7.1 
6.9 
4.6 


3.0 
3.2 
3.9 

11.5 
1.0 
3.3 
2.9 
2.0 
2.5 
2.6 
5.6 
4.6 
3.2 
0.9 
5.9 

12.1 
4.8 
4.5 
4.3 
5.1 
6.6 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS. 


11 


Standards.— It  should  be  borne  in  mind  that  standards  should  not 
be  considered  as  representing  "hard  and  fast  rules,"  but  merely  as 
guides  for  the  intelligent  and  progressive  feeder.  In  the  case  of  laying 
hens  it  has  been  found  that  the  best  results  have  followed  the  use  of 
rations  rich  in  nitrogenous  ingredients,  that  is,  rations  with  a  narrow 
nutritive  ratio.  In  California  a  ratio  of  1 : 4.5  or  5.0  has  proved  very 
successful.  This  agrees  with  the  findings  of  Professor  Wheeler  of  the 
New  York  State  Station,  who  offers  the  following  standards  for  hens 
in  full  laying: 

Digestible  Nutrients  Required  per  Day  per  100  lbs.  Live  Weight. 


• 

fo  jo 

c+  i— ' 

o 

F 

SB 

fo  3- 

00 

> 

CO 

Fuel- 
Value  .- 

Nutritive 
Ratio. 

Hens  of  5  to  8  pounds  weight.  . 
Hens  of  3  to  5  pounds  weight.  . 

lbs. 
3.30 
5.50 

lbs. 
0.65 
1.00 

lbs. 
0.20 
0.35 

lbs. 
2.25 
3.75 

lbs. 
.20 
.30 

Calories. 

6,240 

10,312 

! 

1:4.2 
1:4.6 

In  accordance  with  the  above,  a  tentative  standard  for  100  laying 
hens  of  light  weight  would  be : 

Total  dry  matter 16.00  to  18.00  lbs. 

Protein    2.50  to    3.00  lbs. 

Fat    50  to    1.00  lb. 

Carbohydrates    10.00  to  11.50  lbs. 


COMMENTS  ON  THE  VARIOUS  FOODS. 

Rations  could  very  easily  be  made  up  to  conform  to  the  chemical 
requirements  of  the  above  tentative  standard  by  means  of  Table  II ;  but 
it  would  appear  that  some  comments  should  be  made  on  the  nutritive 
and  economic  value  of  some  of  the  food  materials,  in  order  that  the 
ration  should  meet  the  physiological  needs  of  the  fowl  and  also  be  com- 
pounded with  the  least  possible  outlay. 

While  it  may  be  true  that  corn  possesses  a  higher  digestion  coefficient 
for  protein  than  does  wheat,  still  the  latter  grain,  particularly  in  the 
shrunken  form,  is  so  much  richer  in  protein  than  the  former,  that  at 
the  end  of  a  given  time  more  protein  might  be  assimilated  from  wheat 
than  from  an  equal  weight  of  corn.  We  thus  see,  with  reference  to 
these  two  grains  as  far  as  the  protein  is  concerned,  that  it  is  mainly  a 
question  of  cost,  which  at  the  present  ruling  prices  is  almost  identical 
for  the  two.  In  such  cases  the  use  of  both  grains  is  strongly  recom- 
mended, especially  in  cold  weather,  as  corn  has  a  higher  fuel-value 
than  wheat. 

A  very  interesting  point  brought  out  by  Dr.  Brown,  in  the  publi- 


12  UNIVERSITY    OF    CALIFORNIA — EXPERIMENT    STATION. 

cation  already  referred  to,  is  the  indigestibility  of  crude  fiber  by 
poultry.  The  coefficient  for  this  ingredient  is  very  low.  This  fact 
should  not  be  lost  sight  of  when  considering  which  grain  is  best  to 
feed  to  laying  hens.  The  market  quotations  for  wheat  and  oats  are 
practically  the  same,  but  the  wheat  would  undoubtedly  be  productive  of 
better  results,  owing  to  its  rating  far  lower  in  crude  fiber  and 
correspondingly  higher  in  starch,  etc. ;  and  furthermore,  the  fowls  relish 
wheat  and  will  consume  more  of  it  than  they  will  of  oats.  On  the  other 
hand,  were  the  price  of  oats  much  lower  than  that  of  wheat,  it  would 
be  advisable  to  use  both,  as  in  the  practice  with  some  feeders  who  report 
favorable  results. 

Barley  is  rapidly  gaining  favor  with  poultrymen  in  this  State.  It 
is  less  costly  than  any  of  the  other  cereals,  and  rates  somewhajb  higher 
in  protein.  The  fiber  content  is  less  than  that  of  oats,  which  is  another 
advantage. 

The  use  of  other  grains  mentioned  in  the  table  will  depend  chiefly 
on  local  conditions,  cost,  etc.  When  several  grains  are  being  fed,  it  is 
considered  best  to  alternate;  that  is,  give  only  one  kind  of  grain  at  a 
feeding — not  the  mixture  of  all.  In  the  latter  case,  some  hens  will 
only  consume  the  grain  most  relished,  leaving  the  others  which  they 
should  also  eat.    This  is  not  possible  with  the  first  method  suggested. 

Much  discussion  has  arisen  among  poultrymen  regarding  the  advis- 
ability of  feeding  the  grain  in  the  morning  and  the  soft  feed  in  the 
eventing,  or  the  reverse.  In  California,  experience  has  shown  that 
equally  good  results  have  followed  the  carrying  out  of  both  methods. 
This  is  in  accordance  with  the  experiments  at  the  West  Virginia 
Experiment  Station;  while  at  the  Massachusetts  Station,  the  best 
results  were  attained  when  the  mash  was  fed  in  the  morning  and  the 
grain  at  night.  This  question  is  probably  of  more  interest  to  the 
poultry-feeders  east  of  the  Rockies  than  to  those  in  California,  who  do 
not  have  to  contend  with  "hard  winters."  Mr.  J.  Y.  Patton  of  New 
Castle,  Pa.,  says1 : 

' '  Realizing  the  need  of  an  abundance  of  exercise  for  the  birds  in  the 
winter  time,  I  saw  that  by  changing  the  programme  I  could  get  my 
birds  to  do  better,  and  could  feed  heavier  without  danger  from  over- 
feeding. Feeding  the  warm  mash  on  a  cold  morning,  the  birds  would 
fill  up  their  crops,  get  up  on  their  perch  and  sit  and  shiver,  while  in 
feeding  the  small  grain  in  the  morning  they  get  off  their  perch,  go  right 
to  scratching,  and  hustling  for  their  breakfast,  warm  up  their  blood, 
start  circulation  and  keep  themselves  strong  and  healthy.  This 
theory  I  found  would  work  out  all  right  in  practice,  as  my  birds  did 
not  get  too  fat  and  lazy,  as  they  were  apt  to  do  by  feeding  in  the  old 


'Commonwealth  of  Pennsylvania  Dopt.  of  Agr.,  Bulletin  115,  p.  91. 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS.  13 

way.  I  feed  the  grain  and  vegetables  to  keep  the  bird,  and  then  at 
night  give  them  all  the  mash  they  can  be  induced  to  eat,  of  foods  rich 
in  protein,  that  is  easily  digested  while  they  are  at  rest,  and  it  has 
never  failed  to  produce  a  good,  heavy  yield  of  eggs.  By  careful 
management  and  by  following  this  method  of  feeding  I  have  succeeded 
in  producing  over  27,000  eggs  in  one  year  from  an  average  of  200 
pullets." 

The  above  agrees  fully  with  the  views  held  by  Prof.  W.  R.  Graham, 
of  the  Ontario  Agricultural  College. 

" Broken  crackers,"  the  refuse  from  the  cracker  factories,  are  fed 
by  several  successful  poultrymen,  and  the  consumption  is  increasing 
annually.  It  must  be  remembered,  however,  that  the  main  nutriment 
in  this  instance  is  starch,  and  that  the  protein  content  does  not  to  any 
extent  exceed  that  reported  for  the  grains.  But  as  the  crackers  con- 
tain less  water  and  more  fat,  their  fuel- value  rates  ahead  of  the  cereals ; 
while  the  price  per  ton,  $26,  is  below  that  of  wheat,  oats,  or  corn. 
This  food  is  greatly  relished  by  the  fowls. 

It  has  been  fully  realized  by  those  interested,  that  the  grains  and 
mill  by-products  are  not  sufficiently  rich  in  protein  to  meet  the 
demands  of  the  laying  or  growing  hen,  and  consequently  some  con- 
centrated food  must  be  added  to  the  ration.  Such  materials  are  best 
incorporated  in  the  mash,  as  in  that  way  they  can  be  better  and  more 
evenly  distributed  than  if  fed  alone  or  with  the  grain.  This  is 
especially  true  of  dried  blood,  the  most  concentrated  nitrogenous  prod- 
uct on  the  market,  and  the  oil-cake  and  meat  meals.  The  latter  and 
blood  meal  from  healthy  animals  are  very  valuable  and  quite  often 
necessary  sources  of  protein,  but  they  should  never  be  given  to  poultry 
if  made  from  diseased  animals  or  if  they  contain  any  preservative. 

It  is  to  be  regretted  that  at  the  present  writing  we  can  not  offer  any 
reliable  data  concerning  the  comparative  physiological  values  of  the 
different  oil-cake  meals;  but,  as  previously  stated,  the  Station  hopes 
to  have  this  desirable  information  in  the  near  future.  If  the  several 
digestion  coefficients  should  present  a  close  agreement,  then  cotton- 
seed meal,  in  view  of  its  high  protein  content,  would  be  the  most 
economical.  Linseed  and  cocoanut  oil-cake  meals  are  being  exten- 
sively used  throughout  the  State,  with  encouraging  and  satisfactory 
results. 

Another  nitrogenous  food  well  adapted  to  the  needs  of  the  growing 
and  laying  hen  is  cheese,  particularly  cottage  cheese.  The  latter  has 
the  advantage  of  being  rich  in  proteids  and  poor  in  fat,  which  is,  as  a 
rule,  amply  supplied  by  other  foods. 

Dried  peas  and  beans  are  rich  in  protein,  but  are  too  costly  to  admit 
of  extensive  use. 


14 


UNIVERSITY    OP    CALIFORNIA — EXPERIMENT    STATION. 


Concentrated  foods  should  be  purchased  because  of  their  richness  in 
protein,  and  paid  for  on  the  basis  of  their  protein  content.  Table  III 
has  been  prepared  for  the  purpose  of  showing  the  relative  cost  of  pro- 
tein per  pound  as  furnished  by  the  various  concentrated  foods;  and, 
for  the  sake  of  comparison,  similar  data  for  the  grains,  etc.,  are  also 
inserted  in  the  table.  The  prices  are  taken  to  represent  as  nearly  as 
possible  the  market  values  at  the  time  of  writing ;  and  it  will  be  noticed 
that  in  a  few  cases  the  price  has  not  been  quoted,  as  it  depends  too 
much  on  local  conditions.  Calculations  of  this  kind  can  never  be 
arbitrary,  owing  to  fluctuation  in  prices,  but  they  serve  to  indicate  how 
the  careful  purchaser  may  be  able  to  compare  food-values  at  any  season 
of  the  year. 

TABLE  III. — Cost  of  Protein  in  Various  Foods  as  Governed  by  the  Cost  of 
the  Food  and  its  Content  of  Digestible  Protein. 


Kind  of  Food. 


Price 
per 
Ton. 


Protein. 


Pounds 
per  Ton. 


Price 

per 

Pound. 


Skim  milk 

Rice 

Corn    

Oats   

Wheat    

Broken  crackers 

Mixed  feed 

Barley 

Rye   

Rice  bran 

Wheat   bran 

Wheat  shorts 

Wheat    middlings 

Wheat,   shrunken 

Alfalfa  hay 

Alfalfa   meal 

Cocoanut  oil-cake  meal. 

Beans    

Fresh    meat    

Cottage  cheese 

Cheese    

Linseed    oil-cake    meal . 

Cottonseed  meal 

Meat  meal 

Dried  blood 


Dollars. 
4 
30 
30 
30 
30 
26 
21 
25 
30 
16 
21 
22 
27 
29 
11 
22 
22 
60 


27 
30 
60 
60 


66 
106 
156 
184 
184 
190 
192 
192 
198 
214 
224 
244 
244 
264 
274 
274 
328 
348 
400 
418 
518 
522 
822 
1080 
1440 


Cents. 

6.0 

28.3 

19.2 

16.3 

16.3 

13.7 

10.9 

13.0 

15.1 

7.5 

9.3 

9.0 

11.0 

11.0 

4.0 

8.0 

6.7 

17.2 


5.2 
3.6 
5.6 
4.1 


A  word  of  caution  might  be  given  relative  to  the  substitution  of  one 
food  for  another.  "While  all  of  the  foods  mentioned  in  the  tables  can 
be  successfully  fed  to  poultry  if  rationally  used,  it  would  not  be  advis- 
able to  make  a  change  suddenly  from  one  food,  or  combination  of  such, 
to  another.  All  such  alterations  should  be  made  very  gradually.  A 
lot  of  fowls  may  be  accustomed  to  a  mash,  consisting  of  bran  and  mid- 
dlings with  other  ingredients.     The  price  of  middlings  might  be  so 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS.  15 

much  higher  than  that  of  bran  that  it  would  be  economical  to  use  only 
bran  and  no  middlings.  There  are  such  instances  on  record  where  the 
change  was  so  gradual  that  no  bad  results  followed,  whereas  it  would 
not  have  been  so  had  the  middlings  been  omitted  entirely  from  the 
ration  at  the  commencement  of  the  change. 

Again,  there  are  several  who  experienced  difficulty  in  feeding  alfalfa 
meal  to  fowls  which  were  confined  and  well  fed.  When  only  one  half 
pint  of  alfalfa  meal  was  added  to  a  wet  mash  of  bran,  middlings, 
cocoanut  oil-cake  meal,  and  fresh  meat,  the  hens  would  not  eat  it — left 
it  alone  and  waited  until  it  was  time  for  the  grain  before  eating. 
This  was  repeated  a  few  times  with  like  results.  It  was  then  decided 
not  to  put  any  alfalfa  in  the  mash  for  ten  days,  after  which  a  table- 
spoonful  was  added.  This  was  so  small  that  it  was  not  noticed  by 
the  hens,  which  ate  as  usual.  The  second  day  two  tablespoonfuls  were 
used,  and  this  was  increased  daily  until  as  much  as  three  quarts  were 
included  in  the  mash  and  a  corresponding  quantity  of  nutrients  in 
the  foodstuffs  left  out. 

Many  other  examples  could  be  given  to  prove  that  gradual  changes 
can  always  be  made,  but  sudden  ones  are  sometimes  disastrous. 

RATIONS. 

Many  instances  could  be  cited  in  which  the  rations  fed  to  laying 
hens,  while  differing  radically  with  reference  to  their  component  parts, 
have  been  productive  of  excellent  results.  Thus  it  might  truthfully  be 
said  that,  ceteris  paribus,  it  does  not  make  any  material  difference 
concerning  the  ingredients  of  the  ration,  provided  it  contains  a  suffi- 
cient quantity  of  digestible  protein  combined  with  a  proper  fuel-value. 
The  question  of  mineral  matter  and  water  is  not  included  in  this  dis- 
cussion, but  will  be  touched  on  later. 

In  order  to  save  time  in  the  compounding  of  rations,  Table  IV,  show- 
ing the  pounds  of  dry  matter  and  digestible  nutrients  in  different 
quantities  of  foodstuffs,  has  been  prepared  from  Table  II. 


16 


UNIVERSITY   OF    CALIFORNIA— EXPERIMENT    STATION. 


TABLE  IV. — Pounds  of  Dry  Matter  and  Digestible  Nutrients  in  Different 
Quantities  of  Fodders  and  Foodstuffs. 


Alfalfa,  green 

One  pound   I     .2 


Two  pounds 
Three   pounds 
Four  pounds 
Five   pounds 


Alfalfa   hay   or   meal 

One  pound  

Two  pounds 

Three  pounds 

Four  pounds    

Five  pounds 


Barley    rolled    . 
One  pound   . . 
Two    pounds 
Three  pounds 
Four  pounds 
Five   pounds 


Oats    

One  pound   .  . 
Two   pounds 
Three  pounds 
Jt?'our  pounds 
Five   pounds 


Wheat,  plump  . 
One  pound  .  . 
Two  pounds  . 
Three  pounds 
Four  pounds 
Five  pounds  . 


Wheat,  shrunken 
One  pound   . . . 
Two  pounds  . 
Three  pounds 
Four  pounds    . 
Five  pounds    . 


Wheat,  bran  .  . . 
One  pound  . .  . 
Two  pounds  .  . 
Three  pounds 
Four  pounds  . 
Five   pounds    . 

Wheat,  middlings 
One  pound  . .  . 
Two  pounds  . 
Three  pounds 
Four  pounds  . 
Five  pounds    . 


Wheat,  shorts    . 
One  pound   .  . 
Two  pounds 
Three  pounds 
Four  pounds 
Five  pounds 


.4 

.6 

.8 

1.0 


.04 
.07 
.11 
.15 
.19 


.07 
.15 
.22 
.29 
.37 


1.78 
2.67 
3.56 
4.45 


.14 

.27 
.41 
.55 
.69 


.37 

.74 

1.11 

1.48 

1.85 


.9 
1.8 

2.7 
3.6 
4.5 


.09 
.19 

.28 
.37 
.47 


.60 
1.19 
1.79 

2.38 
2.98 


1.78 
2.67 
3.56 
4.45 


.09 
.18 

.28 
.37 
.46 


.47 

.95 

1.42 

1.89 

2.37 


.89 
1.77 
2.66 
3.54 
4.43 


.09 

.18 
.28 
.37 
.46 


.61 
1.22 
1.83 
2.44 
3.05 


.92 
1.83 
2.75 
3.67 

4.58 


.13 
.26 
.40 
.53 
.66 


.57 
1.15 
1.72 
2.30 

2.87 


.88 
1.76 
2.64 
3.53 
4.41 


.11 
.22 
.34 
.45 
.56 


.42 

.84 

1.26 

1.69 

2.11 


.88 
1.76 
2.64 
3.53 
4.41 


.12 
.24 
.37 
.49 
.61 


.53 
1.07 
1.60 
2.13 

2.57 


.90 
1.80 
2.70 
3.61 
4.51 


.12 
.24 
.37 
.49 
.61 


.48 

.96 

1.44 

1.92 

2.40 


.006 

.01 

.02 

.02 

.03 


.02 
.03 
.05 
.06 

.08 


.02 
.04 
.07 
.09 
.11 


.04 
.08 
.13 
.17 
.21 


.01 
.02 
.04 
.05 
.06 


.02 
.04 
.05 
.07 
.09 


.02 
.05 
.07 
.10 
.12 


.04 
.08 
.11 
.15 
.19 


.03 
.06 
.09 
.12 
.15 


2.3 


1:    3.3 


6.9 


1:    6.2 


6.9 


1:    4.6 


4.3 


1:    5.1 


1:    4.5 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS. 


17 


TABLE  IV. — Pounds  of  Dry  Matter  and  Digestible  Nutrients  in  Different 
Quantities  of  Fodders  and  Foodstuffs. — Continued. 


£.0 


Mixed  feed  .  . . 
One  pound  . . 
Two  pounds  . 
Three  pounds 
Four  pounds 
Five  pounds  . 


Corn  meal   

One  pound   

Two  pounds 

Three  pounds    

Four  pounds    

Five   pounds    

Miscellaneous. 

Linseed   oil-cake   meal    (new   process) 


One-half  pound 
One  pound  . . . 
Two  pounds  .  . 
Three  pounds  . 
Four  pounds  . 
Five  pounds  .  . 


Cocoanut  oil-cake  meal 
One-half  pound    .... 

One  pound   

Two  pounds    

Three  pounds   

Four  pounds    

Five  pounds   


Cottonseed  oil-cake  meal 

One-half  pound   

One  pound    

Two  pounds    

Three  pounds    

Four  pounds    

Five  pounds    


Peas    

One-half  pound 
One  pound 
Two    pounds    . 
Three   pounds    . 
Four  pounds   t  . 
Five  pounds    .  . 


Beans    

One  pound   . . 
Two  pounds  . 
Three  pounds 
Four  pounds 
Five  pounds 


Skim  milk  .... 
One  pound  .  . 
Two  pounds 
Three  pounds 
Four  pounds  . 
Five  pounds    . 


1.79 

2.68 
3.58 
4.47 


.10 
.19 
.29 

.38 
.48 


.88 
1.76 
2.64 
3.52 
4.40 


.06 
.13 
.19 
.26 
.32 


.45 
.89 
1.78 
2.67 
3.56 
4.45 


.13 
.26 

.52 

.78 

1.04 

1.30 


.43 
.86 
1.72 
2.58 
3.44 
4.30 


.08 
.16 
.33 
.49 
.66 
.82 


.45 
.90 
1.80 
2.70 
3.60 
4.50 


.45 
.90 
1.80 
2.70 
3.60 
4.50 


.21 

.41 

.82 

1.23 

1.64 

2.05 


.10 
.19 
.38 
.57 
.76 
.95 


.87 
1.75 
2.62 
3.49 
4.37 


.09 

.18 
.28 
.37 
.47 


.17 
.35 

.52 
.69 

.87 


.03 
.06 
.10 
.13 
.16 


.47 

.95 

1.42 

1.89 

2.37 


.66 
1.32 
1.99 
2.65 
3.31 


.19 

.38 

.77 

1.15 

1.54 

1.92 


.21 

.42 

.85 

1.27 

1.70 

2.12 


.08 
.15 
.31 
.46 
.62 
.77 


.26 
.51 
1.02 
1.53 
2.05 
2.56 


.49 

.97 

1.46 

1.94 

2.43 


.05 
.11 
.16 
.21 
.27 


.03 
.06 
.09 
.12 
.15 


.03 
.07 
.10 
.13 
.17 


.03 
.07 
.13 
.20 
.26 
.33 


.05 
.10 
.20 
.30 
.40 
.50 


.06 
.11 
.22 
.33 
.44 
.55 


.03 


.01 
.02 
.03 
.04 
.05 


.005 


5.6 


1 :  11.5 


2.0 


1:    3.9 


1.0 


1:    2.7 


2.9 


1:    1.8 


18 


UNIVERSITY   OF    CALIFORNIA— EXPERIMENT    STATION. 


TABLE  IV. 


-Pounds  of  Dry  Matter  and  Digestible  Nutrients  in  Different 
Quantities  of  Fodders  and  Foodstuffs. — Continued. 


2 
4 

o 
0 

J    i 

&  a1 

S"? 

CO 

*  < 

Cheese 

1:    3.0 

One  pound    

.66 
1.32 
1.98 
2.64 
3.30 

.26 

.52 

.78 

1.04 

1.30 

.02 
.05 
.07 
.10 
.12 

.34 

.67 

1.01 

1.35 

1.68 

Two  pounds 

Three   pounds    

Four  pounds    

Five  pounds 

Cottage   cheese    

1:    0.3 

One  pound   

.28 

.56 

.84 

1.12 

1.40 

.21 

.42 
.63 

.84 
1.05 

.04 
.09 
.13 
.17 
.22 

.01 
.02 
.03 
.04 
.05 

Two  pounds    

Three  pounds   

Four    pounds     

Five  pounds 

Fresh  meat  

One-half  pound    

.13 

.79 
1.06 
1.32 

.1 

.6 

.8 

1.0 

.01 

.08 
.11 
.14 

One  pound   

Three  pounds    

Four  pounds   

Five   pounds    

Meat  meal    

1*027 

One-half  pound   

.47 

.94 
1.89 
2.84 
3.78 
4.73 

.27 

.54 
1.08 
1.62 
2.16 
2.70 

.04 
.07 
.14 

.21 

.28 
.35 

.02 
.03 
.07 
.10 
.14 
.17 

One  pound   

Two  pounds   

Three  pounds    

Four  pounds    

Five  pounds 

Blood 

1:  0.11 

.90 
1.81 
2.72 
3.62 
4.53 
I 

.72 
1.44 
2.16 
2.88 
3.60 

.06 
.12 
.18 
.24 
.30 

.01 
.02 
.03 
.04 
.05 

Two    pounds    

Three  pounds    

Four  pounds    

Five   pounds    

How  to  Use  Tables  in  Compounding  Rations. — Suppose  that  a  poul- 
tryman  wished  to  make  up  a  ration  in  accordance  with  the  tenta- 
tive standard,  from  alfalfa  hay  or  meal,  bran,  middlings,  cocoanut 
oil-cake  meal,  meat  meal,  and  wheat.  The  mash  would  include  all  of 
the  above  except  wheat.  Referring  to  Table  IV  for  the  several  quan- 
tities of  the  different  foods  as  mentioned  below,  the  following  ration 
can  be  computed : 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS. 


19 


g 

p  o 


Three    pounds    alfalfa    meal 

Two  pounds   bran    

Five   pounds    middlings    

Two  pounds   oil-cake   meal    

One  pound   meat  meal 

Seven  and  one  half  pounds  wheat 


2.67 
1.76 
4.41 
1.72 
.94 
6.60 


Total     18.10 


.41 
.22 
.61 
.33 
.54 
.70 


1.11 

.84 

2.57 

.85 

.07 

4.58 


.05 
.05 
.19 
.20 
.03 
.11 


2.81 


10.02 


.63 


In  making  up  a  ration  it  must  be  remembered  that  it  is  advisable 
to  have  a  variety  of  ingredients  for  the  mash,  and  to  have  a  considera- 
ble proportion  of  grain  in  the  ration.  The  selections  must  be  further 
governed  by  a  careful  consideration  of  the  foregoing  comments  on  the 
different  foods. 

In  compounding  the  above  ration,  not  more  than  three  pounds  of 
alfalfa  meal  were  used,  because  although  the  alfalfa  meal  is  rich  in 
protein  it  contains  a  high  per  cent  of  crude  fiber,  and  therefore  must 
be  used  with  caution  on  account  of  the  indigestibility  of  the  fiber. 
Bran  is  much  richer  in  fiber  than  middlings  and  therefore  should  be 
used  in  less  amounts.  It  might  be  said  that  if  there  is  much  differ- 
ence between  the  price  of  middlings  and  shorts,  the  latter  can  be 
successfully  fed  in  the  place  of  bran  and  middlings. 

With  reference  to  the  oil-cake  and  meat  meals,  it  might  be  said  that 
the  amounts  designated  in  the  above  ration  are,  in  view  of  our  present 
knowledge,  the  limits  advisable.  Too  much  meat  meal  or  fresh  meat 
is  found  to  cause  intestinal  trouble. 

The  choice  of  the  quantities  of  the  various  ingredients  of  the  ration 
is  still  governed  by  the  fact  that  the  totals  of  the  nutrients  (dry  mat- 
ter, protein,  etc.)  should  not  vary  widely  from  the  tentative  standard. 
In  order  to  accomplish  this  result  it  would  be  well  for  the  poultry- 
man  to  start  with  the  quantities  of  meat  meal  or  fresh  meat  as  stated 
above  and  vary  the  other  ingredients  of  the  ration  so  as  to  approxi- 
mate the  requirements  of  the  standard. 

The  calculation  of  the  nutritive  ratio  is  accomplished  as  follows: 
The  ration  contains  2.81  pounds  of  digestible  protein,  10.02  pounds 
of  digestible  carbohydrates,  and  0.63  of  a  pound  of  digestible  fat.  In 
accordance  with  the  data  on  page  8,  the  figure  for  fat  is  multiplied 
by  2.25,  which  gives  1.42.  This  added  to  10.02  makes  11.44,  which 
divided  by  2.81  (the  figure  for  protein)  gives  us  a  quotient  4.1. 
Therefore  the  nutritive  ratio  of  this  ration  is  1 :  4.1,  or  one  part  of 
digestible  protein  to  4.1  parts  of  digestible  carbohydrates  and  fats. 
This  is  a  narrow  nutritive  ratio ;  had  the  figures  been  1 :  12,  the  ratio 
would  have  been  a  wide  or  carbonaceous  one. 


20 


UNIVERSITY   OF    CALIFORNIA— EXPERIMENT    STATION. 


It  will  be  seen  by  an  inspection  of  the  table  that,  as  is  the  case  with 
feeding  dairy  cows,  those  who  can  raise  alfalfa  or  buy  it  at  a  reason- 
able price,  can  feed  poultry  much  more  cheaply  and  undoubtedly  with 
as  good  results.  In  view  of  this,  several  rations  containing  alfalfa, 
noted  below,  have  been  calculated  with  the  aid  of  Table  IV  in  accord- 
ance with  the  tentative  standard,  for  100  lightweight  hens,  given  on 
page  11. 


Ration  No.  1. 

Three      pounds      alfalfa 

hay   or   meal. 
Two    pounds    bran. 
Five    pounds    middlings. 
Two      pounds     cocoanut 

oil-cake  meal. 
One    pound    meat    meal 

(or      three      pounds 

lean    meat). 
Seven        and       one-half 

pounds    wheat. 


Ration  No.  2. 
Three      pounds      alfalfa 

hay. 
Two   pounds   bran. 
Two  pounds  middlings. 
Six  pounds  wheat. 
Five   pounds   rolled   bar- 
ley. 
One       pound       Linseed 

oil-cake    meal. 
Three-fourths         pound 
blood  meal. 


Ration  No.  3. 
Five  pounds  wheat. 
Four  pounds  corn  meal. 
Five  pounds  barley. 
Two   pounds   bran 
Two  pounds  alfalfa. 
One    pound    meat    meal. 
One-half      pound      blood 
meal. 


There  are,  however,  localities  where  alfalfa  can  not  be  successfully 
raised,  and  where  it  is  not  profitable  to  feed  it,  owing  to  high  freight- 
rates.  In  such  cases,  in  order  to  balance  the  ration  with  reference  to 
protein,  it  will  be  necessary  to  use  more  oil-cake,  etc.,  or  meat  meals. 

Skim  milk  is,  as  is  well  known,  a  most  excellent  food  for  poultry 
and  its  use  would  lessen  the  cost  of  the  ration. 

It  will  be  observed  that  some  animal  food  is  included  in  all  of  the 
sample  rations.  This  would  not  be  necessary  if  the  hens  had  free 
access  to  soils  containing  worms,  etc.  When  the  fowls  are  confined, 
however,  it  has  been  always  found  profitable  to  feed  some  sort  of 
animal  meal  in  small  quantities.  Below  are  given  several  rations  con- 
taining no  alfalfa,  but  practically  the  same  amount  of  nutrients  as  the 
ones  previously  reported. 


Ration  No.  4. 

Nine  pounds  wheat. 
Five  pounds   middlings. 
Four  pounds  bran. 
One    pound    meat    meal. 
Fifteen  pounds   skim  milk 

Ration  No.  5. 

Six    pounds    wheat. 

Four    pounds    barley. 

Two   pounds   linseed   oil-cake   meal. 

Three  pounds  shorts. 

Two  pounds  bran. 

Three  pounds  corn  meal. 


Ration  No.  6. 

Eight  pounds   wheat. 

Four  pounds  barley. 

Four  pounds  bran. 

One  pound   meat  meal. 

Two  pounds  cocoanut  oil-cake  meal. 

Ration  No.  7. 

Ten    pounds   wheat. 
Three   pounds   short*. 
Five    pounds    corn    meal. 
Two  pounds  cottage  cheese. 
One  pound  blood  meal. 


It  is  thus  seen  that  the  compounding  of  rations  is  not  restricted  in 
any  way;  in  fact,  the  greater  variety  of  food  furnished  by  the  ration, 
the  better  it  is  for  the  general  health  of  the  fowl.  It  is  well  to  include 
in  the  mash,  every  few  days,  a  small  quantity  of  chopped  onions. 
Where  the  hens  are  confined  in  yards  and  do  not  have  access  to  "green" 
food,  some  should  be  given  them.     If  the  hens  have  a  good  range,  two 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS.  21 

feedings  per  day  are  sufficient;  but  in  case  they  are  confined,  it  is  the 
custom  of  several  successful  poultrymen  to  feed  three  times. 

Mineral  Matter.—  While  the  above-mentioned  rations  are  balanced 
with  reference  to  the  organic  ingredients,  they  are  not  so  when  the 
mineral  or  inorganic  constituents  are  considered;  particularly  is  this 
true  in  the  case  of  lime.  If  all  the  mineral  matter  in  the  foregoing 
rations  were  lime  it  would  not  be  sufficient  to  meet  the  requirements 
for  the  eggs  which  the  hens  would  lay.  We  therefore  see  that  the  lime 
must  be  supplied  otherwise  than  by  food. 

The  Lime  Supply. — One  of  the  best  materials  that  a  poultryman  can 
use  for  supplying  the  requisite  lime  is  oyster  shell,  or  any  other  variety 
of  shells.  Experiments  in  this  direction  were  made  at  the  New  York 
Experiment  Station,  and  the  results  were  such  that  the  use  of  oyster 
shells  during  the  laying  season,  where  they  can  be  cheaply  obtained,  was 
strongly  recommended.  It  was  found  that  one  pound  of  oyster  shells 
contained  sufficient  lime  for  the  shells  of  about  seven  dozen  eggs. 

Shells  are  not  the  only  source  for  the  lime  necessary  for  egg  shells. 
Bones  also  contain  a  large  percentage  of  lime,  as  is  seen  from  the 
following  analysis  of  clean,  dry  bones  of  oxen  and  sheep : 

Per  cent. 

Carbonate   of   lime    6  to    7 

Phosphate   of   lime    58  to  63 

Phosphate    of    magnesia     1  to    2 

Fluoride    of    calcium     2 

Organic    matter     25  to  30 

Fresh  green  bones  also  contain,  besides  the  lime  compounds,  some 
protein,  or  flesh-formers,  which  adds  to  its  value  as  a  poultry  food.  The 
best  way  to  render  the  bones  available  is  to  have  them  broken  by  means 
of  the  bone-cutter.  One  pound  of  green  bones  is  generally  considered 
sufficient  for  sixteen  hens. 

Besides  the  cut  bones  or  oyster  shells,  the  hens  must  have  a  generous 
supply  of  some  kind  of  grit,  very  coarse  sand  or  broken  crockery.  This 
grit  serves  as  teeth  for  the  hens,  and  when  they  are  unable  to  obtain  it, 
indigestion  and  other  ailments  are  sure  to  follow. 

Water. — The  great  necessity  of  water  for  the  hen  is  shown  by  the 
high  contents  of  this  element  in  the  body  and  also  in  the  egg.  In  one 
dozen  eggs  there  is  practically  one  pint.  About  four  gallons  of  potable 
water  (that  is,  suitable  for  domestic  purposes)  are  required  per  day 
for  one  hundred  hens.  Too  much  stress  can  not  be  placed  on  the 
necessity  of  having  good  water,  as  impure  water  will  undoubtedly  cause 
sickness  among  the  poultry.  The  more  "green"  food  consumed,  the 
less  will  be  the  quantity  of  water  needed. 


22  UNIVERSITY   OF    CALIFORNIA— EXPERIMENT   STATION. 

Wastes  of  the  Hen. — The  mineral  matter  of  the  food  eaten  is  not 
entirely  assimilated  by  the  body;  and  the  composition  of  the  hen 
manure,  given  below,  proves  that  this  is  likewise  true  of  the  nutrients. 

Composition  of  Hen  Manure. 

Per  cent. 

Water     56.00 

Organic    matter     25.50 

Nitrogen     1.60 

Phosphoric    acid    1.75 

Potash     85 

Lime     2.25 

Magnesia    .75 

Insoluble   residue,    etc 11.30 

Total     100.00 

The  unassimilated  fat  and  carbohydrates  are  included  in  the 
"organic  matter,"  and  the  undigested  protein  in  the  "nitrogen." 


PROPRIETARY  FOODS. 

It  has  been  conclusively  shown  in  the  first  part  of  this  bulletin  that 
in  order  to  secure  the  most  profitable  returns  from  laying  hens  they 
must  receive  a  highly  nitrogenous  ration,  which  can  be  compounded 
from  the  staple  foodstuffs  found  in  the  local  markets  without 
requiring  the  use  of  any  proprietary  foods.  This  is  amply  proven  by 
many  successful  poultrymen  in  California. 

Some  of  the  manufacturers,  realizing  that  "protein"  is  the  keynote 
to  successful  poultry  feeding,  have  placed  upon  the  market  prepara- 
tions rich  in  this  nutrient.  It  might  be  said  at  this  point  that  this 
Station  in  nowise  wishes  to  interfere  with  the  rights  of  the  manu- 
facturers of  honest  goods,  and  is  ever  ready  and  willing,  as  far  as  lies 
in  its  power,  to  help  and  encourage  such  work.  In  this  case  it  is  the 
same  as  with  fertilizers.  The  manufacturers  of  honest  goods  are 
pleased  to  have  their  products  analyzed  and  the  results  published. 
Poultrymen  should  know  what  they  are  buying  and  paying  for.  If 
any  one  wishes  to  use  the  proprietary  foods  and  pay  the  price  asked, 
well  and  good.  But  the  Station  will  always  condemn  and  expose  the 
sale  of  products  which  do  not  have  the  nutritive  value  claimed  for 
them,  and  the  labels  of  which  are,  to  say  the  least,  misleading. 

Table  V  presents  the  results  of  the  analyses  of  thirty-seven  of  these 
proprietary  or  condimental  foods.  Correctly  speaking,  the  blood  and 
meat  meals  do  not  belong  under  the  head  of  proprietary  foods,  but  with 
"simples";  still,  as  they  are  put  up  by  different  firms,  and  as  the 
packages  bear  the  respective  stamp  or  firm  name,  they  have  been  so 
classed. 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS.  23 

TABLE  V. — Analyses  of  Proprietary  and  Condimentary  Poultry  Foods. 


Name  of  Food. 


«-. 

T) 

g 

3 

CD 

: 

o 
! 

» 

CO       CO 

Per 

Per 

Per 

Per 

Per 

cent. 

cent. 

cent. 

cent. 

cent. 

9.36 

76.17 

1.03 

7.09 

2.45 

9.95 

72.02 

3.15 

9.52 

1.08 

5.00 

59.00 

11.75 

3.85 

3.40 

8.74 

43.93 

5.57 

5.46 

17.10 

4.71 

43.14 

17.30 

8.95 

2.25 

5.30 

39.64 

6.90 

.76 

8.00 

5.04 

39.10 

17.10 

32.44 

3.93 

4.90 

30.45 

8.38 

10.32 

3.30 

9.36 

19.33 

5.30 

46.51 

8.85 

9.48 

19.30 

3.00 

43.32 

7.12 

8.80 

19.10 

5.10 

48.50 

8.60 

11.58 

19.08 

2.00 

43.61 

5.98 

7.85 

18.89 

2.50 

19.55 

8.90 

11.46 

18.70 

4.50 

53.01 

7.73 

10.10 

17.24 

4.15 

57.83 

4.28 

10.85 

17.20 

1.58 

36.45 

26.27 

8.58 

17.10 

4.10 

56.72 

3.70 

11.50 

16.37 

2.60 

48.06 

9.05 

10.00 

16.32 

1.75 

45.99 

17.84 

7.26 

16.19 

12.05 

30.45 

9.50 

8.66 

15.90 

4.10 

47.39 

4.55 

11.80 

15.54 

2.06 

32.94 

29.66 

13.50 

15.32 

1.30 

50.83 

13.40 

11.05 

14.88 

5.55 

41.87 

12.65 

3.55 

14.53 

1.85 

37.27 

34.90 

9.48 

13.30 

6.40 

58.04 

6.38 

8.32 

12.90 

5.20 

50.28 

6.90 

11.06 

12.87 

4.00 

31.67 

23.40 

8.05 

11.48 

2.35 

52.42 

3.50 

9.41 

11.38 

3.45 

58.25 

4.21 

9.50 

11.20 

3.90 

51.25 

6.90 

8.78 

10.80 

3.80 

54.37 

5.05 

3.90 

10.79 

1.14 

18.52 

4.15 

3.80 

9.19 

1.25 

49.86 

30.10 

2.14 

5.25 

1.10 

20.43 

7.20 

.99 

4.70 

.50 

.46 

4.45 

1.40 

4.39 

2.20 

4.01 

6.80 

1.  Blood    Meal,    Germain    Seed    Co 

2.  Blood   Meal,   Western   Meat   Co 

3.  Darling's    Ground    Beef    Scraps    

4.  Murdock's    Champion    Egg    Food 

5.  Beef  Meal,  Western  Meat  Co 

6.  Beef,  Blood  and  Bone,  Western  Meat 

Co 

7.  Romaine's   Boiled   Beef   and   Bone.... 

8.  Animal    Meal,    Germain    Seed    Co 

9.  Poultry   Food,    Germain    Seed    Co 

10.  Midland    No.    2    

11.  Coulson's    Chick    Food    

12.  Midland's    Poultry    Food    No    4 

13.  Phillips'    California    Egg    Food 

14.  Egg-0    

15.  Mash   Food,   Wellington's    

16.  Calfalfa    (Alfalfa    meal)     

17.  Coulson's   Egg  and  Feather   Food    . .  . 

18.  Wilbur's    Egg    Food    

19.  Shredded    Clover    

20.  Wellington's  Improved  Egg  Food 

21.  Midland   No.   1    

22.  Clover    Meal    

23.  International   Poultry  Food    

24.  Manhattan   Egg   Food    

25.  Cypher's  Clover  Meal 

26.  Pratt's   Poultry    Food    

27.  Midland  No.   3    

28.  Mansfield's    Magic   Poultry   Food    

29.  Poultry  Food,  Germain  Seed  Co 

30.  Bowen's   Chick   Food    

31.  Hen  Feed,  Germain  Seed  Co 

32.  Croley's   Chick  Food    

33.  Imperial   Egg   Food    

34.  Clover    Meal    

35.  Baumer  Egg  Food    

36.  Egg    Maker    

37.  Imperial   Egg  Food    


Per 
cent. 
3.90 
3.68 
17.00 
19.20 
23.65 

39.40 

2.39 

42.65 

10.65 

17.78 

9.90 

17.T5 

42.31 

4.50 

6.40 

7.65 

9.80 

12.42 

8.10 

24.55 

19.40 

8.00 

5.65 

14.00 

7.90 

6.40 

16.40 

17.00 

22.20 

13.30 

17.25 

17.20 

61.50 

5.80 

63.88 

88.90 

81.20 


An  inspection  of  the  table  shows  that  the  results  have  been  tabu- 
lated according  to  the  protein  content  of  the  different  materials 
examined.  This  was  done  because  of  the  great  importance  of  this 
nutrient. 

Nos.  1  and  2,  blood  meals,  from  the  Germain  Seed  Company  and 
Western  Meat  Company,  respectively,  are,  as  has  been  previously 
stated,  valuable  protein  carriers,  and  much  can  be  said  in  favor  of 
their  use  for  making  up  the  deficiency  of  this  nutrient  in  the  ration. 
The  same  can  be  said  of  the  meat  meals,  which,  like  the  dried  blood, 
appear  to  be  up  to  the  guarantee  of  the  manufacturers. 

The  large  amount  of  ash  in  Nos.  3,  5,  and  8  is  largely  due  to  bone. 

No.  4,  Murdock's  Champion  Egg  Food,  belongs  to  another  class  of 
products,  containing,  it  is  true,  as  much  protein  as  is  found  in  some  of 


24  UNIVERSITY    OF    CALIFORNIA— EXPERIMENT    STATION. 

the  meat  meals,  but  at  the  same  time  an  excessive  amount  of  crude 
fiber,  which  has  a  very  low  digestive  coefficient  for  poultry,  and  also  a 
large  amount  of  ash,  yielding  considerable  lime,  sand,  etc.,  substances 
which  can  usually  be  purchased  at  a  price  far  less  than  that  charged 
for  the  "food"  as  made  up.  Similarly  as  regards  the  ash  of  Nos. 
9,  10,  12,  13,  18,  20,  21,  24,  27,  28,  29,  30,  31,  32,  33,  35,  36,  and  37. 

It  will  be  noted  from  Table  I  that  the  ash  percentages  of  the  grain 
and  mill  products  generally  are  quite  small,  ranging  from  1.50, 
recorded  for  corn,  to  5.18  for  wheat  bran— far  less  than  the  amounts 
found  in  the  proprietary  foods  above  referred  to;  so  that,  as  a  rule,  in 
the  same  weight,  the  cereals  or  cereal  products  would  furnish  a  higher 
food-value  than  many  of  the  proprietary  foods. 

Calfalfa,  or  alfalfa  meal,  No.  16,  has  the  same  composition  as  that  of 
the  best  quality  of  alfalfa  hay;  having  the  advantage,  however,  of 
being  ground,  and  is  thus  always  ready  for  use  and  occupies  far  less 
space  than  does  the  hay.  Its  protein  content  is  ahead  of  that  reported 
for  bran,  shorts,  or  middlings,  but  the  total  food-values  of  the  latter 
two  are  higher,  due  to  the  small  quantity  (average  5  per  cent)  of  fiber 
shown  for  them,  as  against  26.27  per  cent,  the  corresponding  figure  for 
Calfalfa. 

When  the  question  of  furnishing  only  protein  is  considered,  the 
alfalfa  meal  is  cheaper  in  most  localities;  although  in  some  sections 
there  is  very  little  difference  between  the  prices  of  these  foodstuffs,  in 
which  case  more  nutriment  would  be  supplied,  for  the  same  outlay,  by 
shorts  or  middlings  than  by  alfalfa  meal. 

Some  manufacturers  claim  that  their  preparations  should  be  classed 
as  medicines  rather  than  as  foods.  In  those  cases  the  labels  should 
be  changed  to  read  accordingly.  Just  so  long  as  an  article  is  labeled 
"food,"  this  Station  feels  warranted  in  examining  it  with  reference 
to  its  food  value,  and  in  publishing  and  commenting  on  the  results. 

In  order  to  make  the  data  in  Table  V  comparable  with  those  in  Table 
III,  Table  VI,  showing  the  digestible  nutrients,  etc.,  as  furnished  by 
the  proprietary  foods,  has  been  prepared  with  the  aid  of  digestion 
coefficients.  It  is  not  offered  as  being  absolutely  correct,  owing  to  lack 
of  digestion  coefficients  for  poultry,  but  is  sufficiently  accurate  for 
comparison.  Those  who  wish  to  use  any  of  the  foods  mentioned  in  the 
table  can  ascertain  for  themselves  how  the  nutritive  value  compares 
with  that  of  the  ' '  simples ' '  given  in  Table  III,  and  can  thus  determine 
whether  or  not  the  proprietary  foods  are  worth  the  high  prices  usually 
charged  for  them. 


POULTRY   FEEDING   AND   PROPRIETARY   FOODS. 


25 


TABLE  VI. — Pounds  of  Dry  Matter  and  Digestible  Nutrients  in   Propri- 
etary Poultry  Foods. 


Name  ok  Food. 


Dry 
Matter 

in 
100  lbs. 


Digestible  Nutrients 
in  100  lbs. 


5.0* 

CD? 


o  < 


1.  Blood  Meal,   Germain   Seed  Co... 

2.  Blood  Meal,  Western  Meat  Co... 

3.  Darling's  Ground  Beef  Scraps 

4.  Murdock's  Champion  Egg  Food... 

5.  Beef  Meal,  Western  Meat  Co 

6.  Beef,    Blood    and    Bone,    Western 

Meat  Co 

7.  Romaine's  Boiled  Beef  and  Bone.  . 

8.  Animal  Meal,  Germain  Seed  Co... 

9.  Poultry  Food,  Germain  Seed  Co . . 

10.  Midland    No.    2 

11.  Coulson's    Chick    Food 

12.  Midland  Poultry  Food,  No.  4 

13.  Phillips's   California   Egg   Food... 

14.  Egg-0     

15.  Mash   Food,    Wellington's 

16.  Calfalfa   (Alfalfa  Meal)    

17.  Couison's  Egg  and  Feather  Food.. 

18.  Wilbur's    Egg    Food 

19.  Shredded    Clover 

20.  Wellington's   Improved   Egg  Food. 

21.  Midland    No.    1 

22.  Clover    Meal 

23.  International   Poultry   Food 

24.  Manhattan   Egg   Food 

25.  Cypher's    Clover    Meal 

26.  Pratt's   Poultry   Food 

27.  Midland    No.    3 

28.  Mansfield's  Magic  Poultry  Food.  . 

29.  Poultry  Food,  Germain  Seed  Co.. 

30.  Bowen's    Chick    Food 

31.  Hen  Feed,  Germain  Seed  Co 

32.  Croley's    Chick    Food 

33.  Imperial    Egg    Food 

34.  Clover    Meal 

35.  Baumer    Egg    Food 

36.  Egg    Maker 

37.  Imperial    Egg   Food 


90.64 
90.05 
95.00 
91.26 
95.29 

94.70 
94.96 
95.10 
90.64 
90.52 
91.20 
88.42 
92.15 
88.54 
89.90 
89.15 
91.42 
88.50 
90.00 
92.74 
91.34 
88.20 
86.50 
88.95 
96.45 
90.52 
91.68 
88.94 
91.95 
90.59 
90.50 
91.22 
96.10 
96.20 
97.86 
99.01 
98.60 


68.55 
64.82 
53.10 
31.63 
38.83 

35.68 

35.19 

27.41 

13.92 

13.90 

13.75 

13.74 

13.60 

13.46 

12.41 

12.39 

12.31 

11.78 

11.75 

11.66 

11.45 

11.19 

11.03 

10.71 

10.46 

9.58 

9.29 

9.27 

8.27 

8.19 

8.06 

7.78 

7.77 

6.61 

3.78 

3.38 

3.16 


6.59 

8.52 
3.99 
8.12 
8.07 

2.25 

28.68 
9.54 
41.77 
38.68 
43.43 
38.70 
18.59 
47.13 
50.58 
37.60 
49.46 
43.14 
43.13 
28.09 
41.47 
34.26 
46.39 
38.54 
39.03 
51.19 
44.62 
31.92 
45.78 
50.94 
45.46 
47.77 
16.73 
48.90 
19.01 
1.29 
4.81 


.89 

2.71 

10.11 

4.46 

14.88 

5.93 
14.70 
7.21 
4.24 
2.40 
4.08 
1.60 
2.00 
3.60 
3.32 
1.26 
3.28 
2.08 
1.40 
9.64 
3.28 
1.65 
1.04 
4.44 
1.48 
5.12 
4.16 
3.20 
1.88 
2.76 
3.12 
3.04 
.91 
1.00 
.88 
.40 
1.76 


1435.0 
1478.0 
1489.0 
928.0 
1500.0 

956.0 
1808.0 

991.5 
1214.8 
1079.3 
1236.0 
1043.0 

683.0 
1279.0 
1312.0 

983.0 
1287.0 
1109.0 
1080.0 
1146.0 
1123.0 

915.0 
1112.0 
1103.0 

983.0 
1346.0 
1178.0 
1001.0 
1085.0 
1216.0 
1127.0 
1162.0 

494.0 
1075.0 

461.0 
89.0 

222.0 


1 :  0.13 

1:0.2 

1:0.5 

1:0.6 

1:1.1 


0.4 
1.7 
0.9 
3.7 
3.2 
3.9 
3.1 
1.7 
4.1 
4.7 
3.3 
4.6 
4.0 
4.0 
1:4.3 


4.3 
3.4 
4.4 
4.5 
4.1 
6.5 
5.8 
4.2 
6.1 
7.0 
6.5 
7.0 
2.4 
8.8 
5.6 
0.6 


1:2.8 


Credit  is  due  Mr.  A.  S.  Wiester  for  the  collection  and  preparation 
of  most  of  the  samples  of  proprietary  foods;  and  to  Mr.  C.  A.  Triebel 
for  assistance  in  the  chemical  examination. 


FOOD  INSPECTION  LAW. 

One  important  point  which  is  emphasized  by  Table  V  is  the  necessity 
in  California  of  a  food  inspection  law,  not  only  with  reference  to 
proprietary  foods  alone,  but  also  in  connection  with  the  sale  of  ordinary 
cattle  and  poultry  foods.  Nos.  19,  22,  25,  and  34  of  the  table  are 
analyses  of  Clover  meal,  the  price  in  each  case  being  about  the  same; 
in  No.  19,  the  percentage  of  protein  is  16.32,  while  in  No.  34  we  have 
only  9.19,  or  a  little  more  than  one  half  of  the  former. 


26  UNIVERSITY   OF    CALIFORNIA— EXPERIMENT    STATION. 

In  Nos.  35,  36,  and  37  we  have  three  ''foods"  containing,  respec- 
tively, 63.88,  88.90,  and  81.20  per  cent  of  ash,  which  is  principally 
carbonate  of  lime  or  shell  material.  Were  these  products  sold  as  egg- 
shell makers  no  objections  would  be  raised,  provided  the  price  cor- 
responded to  the  value.  But  to  pay  exorbitant  prices  for  one  pound 
packages  (20  to  40  cents)  of  shell  material  which  is  dear  at  %  cent  per 
pound,  is  an  imposition.  Still  further  instances  could  be  given  in  the 
case  of  foods  containing  old  and  decayed  meat  products,  which  are 
decidedly  injurious  to  the  health  of  the  hen,  and  still  more  so  to  very 
young  chickens. 

A  food  inspection  law  properly  exercised  would  tend  to  remedy  this 
evil  and  by  means  of  official  publications  inform  poultrymen  and 
others  of  the  composition  and  nutritive  value  of  the  proprietary  foods 
on  the  market ;  and  also  compel  the  use  of  honest  labels. 

Laws  may  be  enacted,  but  they  will  not  be  productive  of  much  good 
unless  there  is  adequate  provision  made  for  their  enforcement.  That 
this  is  true  is  very  forcibly  illustrated  by  the  exercise  of  the  fertilizer- 
control  laws  in  so  many  of  our  States.  In  every  case  a  laboratory  is 
equipped  and  maintained  for  carrying  out  the  provisions  of  the 
law,  and,  in  addition,  bulletins  are  published  periodically  containing 
the  results  of  work  done;  and  in  which  are  printed  the  names  of  the 
transgressors,  in  connection  with  the  analyses  of  fertilizers  which  are 
found  to  be  below  guarantee.  It  is  very  much  to  be  regretted  that  the 
same  can  not  be  said  with  reference  to  food  inspection  laws. 

No  one  will  deny  the  tremendous  benefit  which  has  resulted  to  the 
agriculturist  from  the  exercise  of  the  fertilizer-control  laws.  If  we 
wish  to  achieve  similar  results  with  reference  to  food  inspection,  we 
must  proceed  in  like  manner ;  but,  as  before  stated,  the  mere  passage  of 
the  law  would  not  accomplish  the  work.  We  must  grow  up  to  the  law 
as  individuals,  and  as  a  people.  Law  alone  will  not  effect  it.  Pure 
Food  Conventions  alone  will  not  do  so— nor  will  Pure  Food  Exhibits. 
All  these  help,  but  they  accomplish  little,  so  long  as  the  more  enlight- 
ened and  better  class  of  people  do  not  take  an  active  part  or  display 
sufficient  interest  in  public  affairs,  and  so  long  as  the  municipal  offices 
are  in  control  of  men  mentally  or  morally  unfit  to  assume  the  responsi- 
bility. When  the  public  is  properly  educated  on  the  subject,  and 
people  begin  to  desire  pure  food  furnished  to  them  and  to  farm  animals 
in  its  best  form — then  will  food  laboratories  be  established  and  prop- 
erly maintained;  then  will  food  inspection  laws  be  strictly  enforced, 
and  food  adulteration  and  mislabeling  become  practices  of  the  past. 


LIST  OF  AVAILABLE    BULLETINS    ON    POULTRY    MANAGEMENT. 


The  following  bulletins  can  be  obtained  free  upon  application  to  the 
Directors  of  the  Agricultural  Experiment  Stations  at  the  addresses 
given  below: 

1.  INDIANA,  Lafayette. 

Bui.  71.     Skim  Milk  as  Food  for  Young  Growing  Chickens. 

2.  KENTUCKY,  Lexington. 

Bui.  70.     The  Gape  Disease  of  Poultry. 

Bui.  74.     Earthworms  a  Source  of  Gapes  in  Poultry. 

3.  MAINE,  Orono. 

Bui.     64.     Poultry  Experiments  in  1899. 

Bui.     79.     Poultry  Experiments  in  1900  and  1901. 

Bui.     93.     Poultry  Experiments  in  1902. 

Bui.  100.     Poultry  Management. 

4.  MONTANA,  Bozeman. 

Bui.   50.     Poultry  Management  and  Poultry  Diseases. 

5.  NEW  YORK,  Cornell,  Ithaca. 

Bui.  204.     Cost  of  Egg  Production. 

Bui.  211.     Yearly  Record  of  Three  Flocks. 

6.  NEW  YORK,  Geneva. 

Bui.  149.     Economy  of  Using  Animal  Food  in  Poultry  Feeding. 
Bui.  166.     Commercial  Feeding-Stuffs. 

Bui.  242.     Importance    of    Mineral    Matter    and    Value    of    Grit    for    Young 
Chicks. 

7.  NORTH  CAROLINA,  Raleigh. 

Bui.  130.     Poultry  Keeping  for  Profit. 

8.  SOUTH  CAROLINA,  Clemson. 

Bui.  62.     Capons  and  Caponizing. 
Bui.  74.     Experiments  with  Poultry. 

9.  RHODE  ISLAND,  Kingston. 

Bui.  72.     Special  Instructions  in  Poultry  Culture. 
Bui.  84.     Poultry  Feeding. 

10.  WEST  VIRGINIA,  Morgantown. 

Bui.  60.     Poultry  Experiments,  1899. 

Bui.  71.     Poultry  Experiments,  1900. 

Bui.  73.     Loss  of  Weight  in  Eggs  during  Incubation. 

Bui.  83.     Poultry  Feeding  Experiments,  .1902. 

Bui.  88.     Poultry  Feeding  Experiments,  1903 

11.  CALIFORNIA,  Berkeley. 

Bui.  156.     Fowl  Cholera. 

Bui.  161.     Tuberculosis  in  Fowl* 


28  UNIVERSITY   OF    CALIFORNIA— EXPERIMENT   STATION. 


FARMERS'  BULLETINS  OF  THE  U.  S.  DEPARTMENT  OF  AGRICULTURE. 

The  following  bulletins  can  be  obtained  free  upon  application  to  the 

Secretary  of  Agriculture,  Washington,  D.  C.     The  first  seven  named 

below  treat  entirely  of  the  subject  mentioned.     The  others  contain 

short  articles,  as  indicated  in  the  titles : 

No.     41.     Fowls,  Care  and  Feeding. 

51.     Standard  Varieties  of  Chickens. 

64.  Ducks  and  Geese. 

128.  Eggs  and  Their  Uses  as  Food. 

141.  Poultry-Raising  on  the  Farm. 

177.  Squab-Raising. 

182.  Poultry  as  Food. 

65.  Experiment  Station  Work  II.     Raising  Geese  for  Profit. 

84.     Experiment    Station    Work    VII.      Ground   Grain   vs.    Whole    Grain    for 

Young  Chicks. 
87.     Experiment  Station  Work  VIII.     Food  Value  of  Hen's  Eggs. 
97.     Experiment  Station  Work  X.     Animal  Matter  a  Necessity  for  Poultry. 
103.     Experiment  Station  Work  XI.     Preserving  Eggs  inWater  Glass. 
107.     Experiment  Station  Work  XIII.     Recent  Experiments  in  Feeding  Ducks. 
114.     Experiment  Station  Work  XIV.     The  Number  of  Laying  Hens  that  May 

be  Profitably  Kept  in  One  Pen. 
122.     Experiment  Station  Work  XVI.     Selling  Eggs  by  Weight. 
144.     Experiment  Station  Work  XIX.     Condimental  and  Medicinal  Cattle  and 

Poultry  Foods.     Dressing  and  Packing  Poultry  for  Shipment. 
186.     Experiment   Station   Work   XXIII.      Rations   for   Laying   Hens.      Early 

Molting  of  Hens. 
190.     Experiment  Station  Work  XXIV.     Cost  of  Eggs  in  Winter.    The  Chicken 

Mite. 
200.     Turkeys,  Standard  Varieties  and  Management. 
210.     Experiment  Station  Work :  Preservation  and  Value  of  Hen  Manure. 

The  bulletins  of  the  Bureau  of  Animal  Industry,  U.  S.  Department 
of  Agriculture,  treating  on  poultry  topics,  may  be  purchased  of  the 
Superintendent  of  Documents,  Union  Building,  Washington,  D.  C. 
A  circular  giving  titles,  prices,  etc.,  may  be  had  upon  application  to 
the  same  address. 


CALIFORNIA  PUBLICATIONS  AVAILABLE  FOR  DISTRIBUTION. 


REPORTS. 


1896.  Report   of   the    Viticultural    Work   during   the   seasons    1887-93,    with    data 

regarding  the  Vintages  of  1894-95. 

1897.  Resistant   Vines,   their    Selection,   Adaptation,   and   Grafting.      Appendix   to 

Viticultural  Report  for  1896. 

1898.  Partial  Report  of  Work  of  Agricultural  Experiment  Station  for  the  years 

1895-96  and  1896-97. 
1900.     Report  of  the  Agricultural  Experiment  Station  for  the  year  1897-98. 

1902.  Report  of  the  Agricultural  Experiment  Station  for  1898-1901. 

1903.  Report  of  the  Agricultural  Experiment  Station  for  1901-1903. 

1904.  Twenty-second  Report  of  the  Agricultural  Experiment  Station  for  1903-1904. 

BULLETINS. 

Reprint.  Endurance  of  Drought  in  Soils  of  the  Arid  Region. 

No.  128.  Nature,  Value,  and  Utilization  of  Alkali  Lands. 

129.  Report  of  the  Condition  of  Olive  Culture  in  California. 

131.  The  Phylloxera  of  the  Vine. 

133.  Tolerance  of  Alkali  by   Various   Cultures. 

135.  The  Potato- Worm  in  California. 

137.  Pickling  Ripe  and  Green  Olives. 

138.  Citrus  Fruit  Culture. 

139.  Orange  and  Lemon  Rot. 

140.  Lands  of  the  Colorado  Delta  in  Salton  Basin,  and  Supplement. 

141.  Deciduous  Fruits  at  Paso  Robles. 

142.  Grasshoppers  in  California. 

143.  California   Peach-Tree   Borer. 

144.  The  Peach-Worm. 

145.  The  Red  Spider  of  Citrus  Trees. 

146.  New  Methods  of  Grafting  and  Budding  Vines. 

147.  Culture  Work  of  the  Substations. 

148.  Resistant  Vines  and  their  Hybrids. 

149.  California   Sugar   Industry. 

150.  The  Value  of  Oak  Leaves  for  Forage. 

151.  Arsenical  Insecticides. 

152.  Fumigation  Dosage. 

153.  Spraying  with  Distillates. 

154.  Sulfur  Sprays  for  Red  Spider. 

155.  Directions  for  Spraying  for  the  Codling-Moth. 

156.  Fowl   Cholera. 

157.  Commercial   Fertilizers. 

158.  California  Olive  Oil ;  its  Manufacture. 

159.  Contribution  to  the  Study  of  Fermentation. 

160.  The  Hop  Aphis. 

161.  Tuberculosis   in   Fowls. 

162.  Commercial  Fertilizers. 

163.  Pear   Scab. 

CIRCULARS. 

No.  1.  Texas  Fever.  No.  8.  Laboratory     Method     of     Water 

2.  Blackleg.  Analysis. 

3.  Hog  Cholera.  9.  Asparagus  Rust. 

4.  Anthrax.  10.  Reading     Course     in     Economic 

5.  Contagious  Abortion  in  Cows.  Entomology. 

6.  Methods  of  Physical  and  Chem-          11.  Fumigation  Practice. 

ical   Soil   Analysis.  12.     Silk  Culture. 

7.  Remedies   for   Insects. 

Copies  may  be  had  by  application  to  the  Director  of  the  Experiment 
Station,  Berkeley,  California. 


